Looking for a way to satisfy your chocolate cravings and use up overripe bananas? This chocolate banana bread is the perfect match. Moist, tender, rich in chocolate flavor, and lightly sweetened with natural ingredients — it’s a healthier take on a bakery-style treat. Whether you enjoy it as a snack, breakfast, or dessert, this recipe is both comforting and nourishing.
Made with simple pantry ingredients, this easy chocolate banana bread is great for kids, adults, and anyone who loves chocolate.
Why You’ll Love This Recipe
- Made with ripe bananas and cocoa powder for a naturally sweet and rich flavor
- Uses whole wheat or oat flour for added fiber
- Sweetened with maple syrup or honey
- Can be made dairy-free and gluten-free
- Perfect for meal prep and freezer-friendly
Ingredients
- 3 ripe bananas (mashed)
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1/3 cup coconut oil or olive oil
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup whole wheat flour or oat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup dark chocolate chips (optional but recommended)
Optional Add-ins
- Chopped walnuts or pecans
- A handful of shredded coconut
- A swirl of peanut butter before baking
Instructions
1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. Mix wet ingredients:
In a large bowl, mash the bananas. Whisk in eggs, maple syrup, oil, and vanilla extract until well combined.
3. Add dry ingredients:
Stir in cocoa powder, flour, baking soda, baking powder, and salt. Mix until just combined. Fold in chocolate chips if using.
4. Bake:
Pour batter into the loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick comes out with a few moist crumbs.
5. Cool:
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack. Slice when completely cooled for best texture.
Expert Tips
- Use overripe bananas: The more brown spots, the sweeter and more flavorful your bread will be.
- Don’t overmix: Mix just until ingredients are combined to keep the bread tender.
- For extra chocolatey flavor: Sprinkle chocolate chips on top before baking.
- Want it vegan? Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and plant-based milk if needed.
- Storage: Store at room temperature for 2–3 days or in the fridge for up to 5 days. Freezes well for 2 months.
Nutrition (Per Slice – 1 of 10)
- Calories: 190
- Protein: 4g
- Fat: 9g
- Carbs: 26g
- Sugar: 12g
- Fiber: 3g
Note: Nutrition may vary slightly depending on ingredients used.
This chocolate banana bread is the ultimate comfort food made healthier. It’s moist, rich, and easy to make with everyday ingredients. Whether you enjoy it as breakfast, snack, or a healthy dessert, it’s a delicious way to get your chocolate fix — without the guilt.
FAQ’s
Is chocolate banana bread healthy?
This version is healthier than traditional recipes because it uses natural sweeteners, healthy fats, and whole grain or gluten-free flour options.
Can I make chocolate banana bread gluten-free?
Yes! Use oat flour or a gluten-free all-purpose flour blend to make it gluten-free. It still turns out moist and delicious.
Can I freeze chocolate banana bread?
Absolutely. Let it cool completely, slice, and wrap individually. Store in a freezer-safe bag for up to 2 months. Thaw at room temperature or microwave when ready to eat.
What can I use instead of eggs?
You can use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) or chia eggs as a vegan alternative. Applesauce or mashed banana can also work.
How ripe should bananas be for banana bread?
Very ripe! The peels should be heavily speckled or mostly brown. Riper bananas add natural sweetness and better texture.
